Categories: sides

Ingredients

• 8 ears fresh corn
• 1 bunch green onion
• 1 c fresh cilantro
• 2 jalapeño peppers, optional for heat
• 2 cloves garlic
• 3 T oil
• 3 avacados
• 6 ounces queso fresco
• 2 limes
• 6 T mayonnaise
• 1 t chili powder, plus more to taste

Directions

1. Husk the corn and cut the kernels from the cobs.

2. Chop the green onions.

3. Chop the cilantro.

4. Stem, deseed and mince the jalapeno pepper.

5. Mince the garlic.

6. Heat oil in a large skillet until shimmering. Add corn, season with salt to taste and toss, then let cook, tossing only occasionally until corn is well charred all over. Remove from heat and allow to cool slightly.

7. Crumble the cheese finely. Juice the lime. Peel, core and dice the avocado.

8. Add corn to a medium bowl along with onions, cilantro, jalapeno, garlic, three quarters of the Cotija, mayonnaise, two thirds of the lime juice and chili powder and toss.

9. Pour remaining lime juice over diced avocados then add to bowl with corn mixture and gently toss. Top with remaining Cotija and additional chili powder to taste.

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